pumpkin muffins with pecan almond streusel topping

Cake batter 

• 2 eggs
• 1 cup sugar
• 1/2 cup brown sugar
• 1/2 tsp molasse 
• 1/2 cup olive oil
• 1 15 oz can pure pumpkin puree
• 1 teaspoon vanilla extract
• 
  
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 cups flour
• 1/2 to 1 cup chocolate chips 

Streusel Topping

• 1/4 cup brown sugar
• 1/2 teaspoon kosher salt
• 1/4 cup pecans
• 1/4 cup almonds 

cake: 

add eggs and sugar into a bowl and whip them together until ribbony ~ beat 3-4 minutes on high.

add oil to incorporate and whip then whip in the pumpkin and vanilla extract.

add the dry ingredients with flour last in a fold-in - try not to over mix. 

add the chocolate chips. 

use a muffin baking pan with paper liners and spoon/ice cream scoop in the batter and top with the streusel.

bake at 350F 25 minutes